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Bread Machine Focaccia With Sun-Dried Tomato
Rhonda_H · food.com · 2003 · Original
focaccia genovese (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
381g
Water
237g
Hydration
62.2%
Salt
3.1%
Yeast
1.57%
Oil
7.1%
Sauce
123g
Cheese
113g
Dough weight
732g
Process
Bake temp
400°F / 204°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (12)
- waterwater1 cup · 237g
- flourbread flour3 cup · 381g
- dairy doughpowdered milk2 tbsp · 25g
- sugarwhite sugar3.5 tbsp · 43.8g
- saltsalt1 tsp · 6g
- yeastactive dry yeast2 tsp · 6g
- sauce tomatochopped sun-dried tomato0.5 cup · 122.5g
- oilolive oil2 tbsp · 27.2g
- cheese otherparmesan cheese2 tbsp
- sauce tomatodried rosemary2 tsp
- saltgarlic salt1 tsp · 6g
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemargarine3 tbsp · 37.5g